Cochinita Pibil

Total Time:
6 hr 50 min
30 min
6 hr 20 min

10 to 12 servings

  • 3 pounds pork roast or pork butt
  • 8 tablespoons achiote recado paste (See Cook's Note)
  • 1 teaspoon white wine vinegar
  • 1 pinch dried Mexican oregano
  • 1 sour orange, juiced
  • 2 cloves garlic, minced
  • 2 large banana leaves
  • Salt and freshly ground pepper
  • Serving suggestions: pickled red onions, warm corn tortillas and salsa
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F. Trim the excess fat from the pork.

  • In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.

  • Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.

  • Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.

  • Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.

  • Reduce the heat to 275 degrees F and roast for 6 hours.

  • Serve with pickled red onions, warm corn tortillas and salsa.

Cook's Note: Achiote recado paste is available at Mexican grocery stores.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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